Name: Mini Chicken Pot Pies
Total time: 30 min
Ingredients: 1 cup cooked chicken, shredded (rotisserie chicken works great!); 1 cup mixed vegetables (fresh, frozen, or canned); 1/4 cup onion, diced; 1/4 cup celery, diced; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1 cup chicken broth; 1/2 cup milk; 1 teaspoon garlic powder; 1 teaspoon thyme (fresh or dried); Salt and pepper to taste; 1 sheet of puff pastry or store-bought pie crust, rolled out; 1 egg, beaten (for egg wash)

Who doesn’t love the cozy warmth of a comforting chicken pot pie? The combination of tender chicken, colorful vegetables, and a flaky crust warms your heart and fills your home with irresistible aromas. But what if you could whip up these mini chicken pot pies in a fraction of the time typically required? This culinary quest delves into a world of flavor and convenience — perfect for busy weeknights or last-minute gatherings. Join me as we explore an easy recipe for mini chicken pot pies that you can prepare in just 30 minutes!

Ingredients List

Here’s what you’ll need to create these delightful mini chicken pot pies:

1 cup cooked chicken, shredded (rotisserie chicken works great!)
1 cup mixed vegetables (fresh, frozen, or canned)
1/4 cup onion, diced
1/4 cup celery, diced
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon thyme (fresh or dried)
Salt and pepper to taste
1 sheet of puff pastry or store-bought pie crust, rolled out
1 egg, beaten (for egg wash)

Possible Substitutions:

Use turkey instead of chicken for a post-holiday twist.
Swap out mixed vegetables with your favorites, such as peas, corn, or carrots.
For a gluten-free option, look for gluten-free pie crust.

Timing

Preparing these mini chicken pot pies takes:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This is approximately 30% faster than the average pot pie recipe which can often take over an hour. Now that’s a time saver!

How to Make It

1. Sauté the Vegetables

In a medium skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing until they’re soft and fragrant, about 3-4 minutes. For extra flavor, sprinkle in a bit of salt while cooking.

2. Create the Sauce

Whisk in the flour, stirring continuously for about 1 minute to form a roux. Gradually pour in the chicken broth and milk, stirring to avoid lumps. Add the garlic powder, thyme, and season with salt and pepper. Cook until the sauce thickens, about 3-5 minutes.

3. Combine Ingredients

Remove the skillet from heat and mix in the shredded chicken and mixed vegetables. This is where the magic happens — the colors and textures come together, creating a creamy, vibrant filling that’s both hearty and comforting.

4. Prepare the Crust

Preheat your oven to 400°F (200°C). Roll out your puff pastry or pie crust and cut it into circles, slightly larger than the muffin tin openings (you’ll need about 6-8 depending on crust size).

5. Assemble the Pies

Grease a muffin tin and fit each pastry circle into the holes, pressing gently to mold them. Spoon the chicken filling into each crust, filling them to the top. Use any leftover pastry to create small tops or decorative cutouts to place over each pie.

6. Bake to Perfection

Brush the tops with the beaten egg to achieve a beautiful golden finish. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and flaky. Your kitchen will smell divine!

7. Serve Warm

Let the mini chicken pot pies cool for a few minutes before serving. They make for perfect bite-sized comfort food — everyone will love them!

Nutritional Information

Each mini chicken pot pie contains approximately:

Calories: 225
Protein: 14g
Carbohydrates: 24g
Fat: 10g
Fiber: 2g

(Note: This varies depending on the ingredients used and portion sizes.)

In comparison to a traditional pot pie, this mini version gives you the comfort food fix with less guilt and fewer calories.

Healthier Alternatives for the Recipe

Looking to boost the nutritional profile of these mini chicken pot pies? Here are some ideas:

Lean Protein: Substitute half the chicken with diced mushrooms to cut calories while adding a meaty texture.
Whole Grains: Consider a whole wheat pie crust for added fiber and nutrients.
Vegetable Load: Increase the vegetable content by adding bell peppers, spinach, or cauliflower to the mix.
Dairy Alternatives: Swap regular milk for almond or oat milk for a lighter option.

These modifications help maintain flavor while enhancing overall health benefits making it a versatile dish for most dietary preferences.

Serving Suggestions

Pair your mini chicken pot pies with:

A Fresh Salad: A simple arugula salad with lemon vinaigrette cuts through the richness of the pies.
Roasted Vegetables: Light roasted veggies on the side add a delightful contrast.
Homemade Bread: Some crusty bread is perfect for mopping up every last bit of filling.

Feel free to personalize your serving! You could also offer dips, like garlic aioli or spicy mustard, for a fun twist.

Common Mistakes to Avoid

When making mini chicken pot pies, keep these pitfalls in mind:

Overfilling: Avoid the temptation to overstuff the pies; this can cause them to overflow and become messy.
Undercooking the Filling: Make sure your filling is hot and thick enough before spooning it into the crust to ensure even cooking.
Ignoring Temperature: Using pastry straight from the fridge can lead to a tough crust. Allow it to sit for a few minutes at room temperature for easier handling.
Not Preheating: Always preheat your oven. A properly heated oven is essential for achieving that gorgeous, flaky crust.

Storing Tips for the Recipe

If you’re lucky enough to have leftovers (or want to prep in advance), here are some storage tips:

Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven for best results.
Freezer: Freeze unbaked pies, wrapped tightly in plastic, for up to 2 months. When ready, simply bake from frozen; just add a few extra minutes to the cooking time.
Prepping Ahead: You can assemble the filling and store it in the fridge for a day or two before filling the crust and baking.

Ensure freshness and flavor by properly storing your delightful creations!

Conclusion

In just 30 minutes, you can serve up mini chicken pot pies that embody the essence of comfort food. With simple ingredients and a straightforward method, this recipe becomes not only a staple in your kitchen but also a favorite among family and friends. So, roll up your sleeves and give it a try — you won’t be disappointed!

Feel free to share your experiences, variations, and feedback once you’ve tried these mini chicken pot pies. And if you loved this recipe, check out my other posts for more delicious and easy meal ideas!

FAQs

Q: Can I make these mini chicken pot pies vegetarian?
A: Absolutely! Substitute the chicken with hearty vegetables like mushrooms and chickpeas, and use vegetable broth for the sauce.

Q: How can I make these gluten-free?
A: Use a gluten-free pie crust and thicken your sauce with cornstarch instead of flour.

Q: Can I bake these in advance?
A: Yes! Bake them in advance and reheat them in the oven until warmed through. They’re excellent for meal prep!

Q: What vegetables work best in the filling?
A: Fresh or frozen peas, carrots, corn, and even green beans work wonderfully. Just ensure they are cooked or thawed before adding to the filling.

Q: What’s the best way to reheat leftovers?
A: The oven is your best friend! Simply cover them with foil and reheat at 350°F (180°C) for about 10-15 minutes or until hot.

Enjoy creating these delightful treats, and happy cooking!

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